Chicken wings are one of my favourite things to eat, I also love pickles, this recipe combines these things beautifully and simply.
It isn’t a revelation but as with most things Ottolenghi it is delicious. I first saw it in the Guardian.
The recipe
Sticky wings and pickled things
One of the joys of eating dinner on the sofa while watching a movie with the lights on low is that no one can see how messy you get, but make sure you have plenty of napkins to hand for this one. This will make more pickles than you may need here, but they keep for a week in a sealed jar in the fridge and are great in sandwiches.
Prep 15 min
Marinade 1 hr+
Cook 75 min
Serves 4-6
Ingredients
800g chicken wings
1 tbsp lime juice
For the sticky marinade
1 tbsp gochujang, or red harissa
1½ tsp tomato paste
170ml apple juice
100ml dark soy sauce
2½ tbsp demerara sugar
2 tsp paprika
1 tsp cumin seeds, coarsely ground in a mortar
¼ tsp szechuan peppercorns, finely ground in a mortar or spice grinder (optional)
2 star anise
¾ tsp fennel seeds, coarsely ground in a mortar
2 tsp garlic powder
½ tsp baking powder
For the pickled cucumbers
2 lebanese cucumbers, or 1 regular cucumber, cut in half lengthways, seeds scooped out, flesh thinly sliced (150g net)
Fine sea salt
2 fresh jalapeño chillies, thinly sliced (if you prefer less heat, discard the pith and seeds)
10g caster sugar
65ml apple cider or white-wine vinegar
20g dill leaves
1 tbsp lime juice
Method
First make the pickle. Put the sliced cucumber in a large colander with a quarter-teaspoon of salt, toss to combine, then set over a large bowl and leave for 20 minutes.
Meanwhile, put the jalapeños, sugar, vinegar and 40ml water in a small pan and bring to a boil for 30 seconds.
Pour off any liquid from the cucumber bowl, then put the cucumbers and dill in the bowl, pour the pickling liquid over the top and leave to cool completely. Once cool, stir in half a tablespoon of the lime juice.
Meanwhile, whisk all the marinade ingredients in a large bowl. Add the wings, toss with your hands until well coated, then put them in a single layer in a high-sided, 33cm x 26cm roasting tin and leave to marinate for at least an hour (and up to overnight).
Heat the oven to 200C (180C fan)/390F/gas 6.
Cover the wing tray tightly with foil, then bake for 20 minutes. Take off the foil and, using tongs, turn the wings over and roast uncovered for a further 20 minutes.
Spoon any marinade left in the pan all over the wings and bake for 20 minutes more, until sticky and charred in places. Remove from the oven, leave to rest for five minutes, then stir in the remaining half-tablespoon of lime juice.
Arrange the sticky wings and any remaining marinade on a platter, scatter half the pickles over the top and serve with the rest on the side.
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